1 1/2 pounds asparagus, tough ends removed
Extra virgin olive oil
1 large red onion, thinly sliced
2 teaspoons granulated sugar
1 tablespoon red wine vinegar
2 tablespoons pine nuts
Place a rack in the upper third of your oven and preheat the oven to 400 degrees. Place asparagus on a rimmed baking sheet, drizzle with olive oil, then sprinkle generously with kosher salt and black pepper. Toss to evenly coat, then spread the asparagus in a single layer on the baking sheet. Roast until the asparagus is tender but still slightly crisp, 15 to 25 minutes depending upon the thickness of the asparagus.
While the asparagus cooks, heat 2 teaspoons of olive oil over medium high. Once the oil is hot, add the onion, and sauté until beginning to soften, about 5 minutes. Reduce the heat to medium and add the sugar, vinegar, and 1/4 teaspoon kosher salt and a pinch of black pepper. Cook, stirring occasionally, until the onions are deeply colored and caramelized, about 20 minutes total. Add the pine nuts during the last 8 minutes of cooking to toast, being careful that they do not burn.
Transfer the asparagus to a serving plate. Top with caramelized onions and pine nuts and serve.